This year I'm trying something new for my newsletter. To be honest, in the past I've spent SO much time on formatting and beautifying my layout so that it all fit neatly into a specific number of pages and no text awkwardly spilled over onto another page. Sometimes I felt that I needed to stick to a certain amount of sentences or pick a shorter recipe just so it would all fit. Not only do I not want to waste time on that anymore, but I also thought about wanting to make this space more interactive with videos.
So, I present to you - our first blog/vlog newsletter!
What I'd love to do for you every week is an "unboxing," in which I show you the items that are in your share and give you a brief overview of what they are, how to store them, and what you might cook with them. I'll also include the information in text format so that you can refer back to this newsletter without rewatching the video to find a certain bit of information.
But, in this age of social distancing, I hope you'll watch so we can feel connected. Can't wait to see you all from afar for pickups this week!
Wednesday, May 6th from 10:30 to 6
Thursday, May 7th from 3 to 5 p.m. (DFS only! Delivery right to your house! Leave a cooler with ice in a noticeable location for delivery.)
Saturday, May 9th from 9 to 4
Please ask if you can't remember when you signed up for!
A Message from Farmer Randy:
1/2 lb. mixed bag of greenhouse salad and beet greens
1 bunch of overwintered kale
1 bunch of overwintered collard greens
1 lb. of overwintered leeks
1 bunch of greenhouse mustard greens
Caring for Your Share:
Swish the kale, collards, and mustard greens in a bowl of cold water to remove dirt, then wrap them in a paper towel in the refrigerator.
Keep the salad and beet greens in the bag in the fridge. Wash and spin out before using.
Store untrimmed leeks in the fridge in a Ziploc bag and cut and wash when ready to use.
LGF Cooking Club Meal Plan:
Here's the blank meal planning template that I'll be using this season. I labeled it days 1-7 since we all might be starting our week on different days. I like to meal prep on Sundays, so the bulk of my cooking will take place then:
I want something on-hand to grab and go for breakfast this week! Let's meal prep at the beginning of the week so that we have this to enjoy every morning: https://www.cookinglight.com/recipes/simple-leek-frittata
Continuing to keep it simple with a sauté of kale, collards, and mustard greens served on the side of the protein of your choice. I'll probably cook some brown rice on the side and portion it out for lunch: https://www.vegkitchen.com/simple-garlicky-greens-kale-collards-or-chard/
We'll have some leeks left, so let's make some potato leek pancakes for dinner. https://www.myrecipes.com/recipe/potato-leek-pancakes
Keeping it simple on the nicest grilling day! Grilled chicken over salad and beet green mix, drizzled with red wine vinegar and olive oil with salt and pepper, and add a sprinkling of feta on top. Crusty bread on the side.
Make sure you drop any suggestions you have for cooking into a post on our 2020 Subscription Members Facebook group! Send us the recipe and picture so it can be included the next time that item is included in the share.
Cooking Tip of the Week:
Clean your leeks really well to ensure that the dirt comes out of all of the layers. The Food Network has a nice tutorial here:
Phew! One week down, and 3 more spring weeks to go. Next week is what we call the "dreaded week 2." It's usually easy to cover week 1, but week 2 gets a little harder. Will we have asparagus by then? We hope so! See you then!